Bouba Adji Mohammadou

Use of Selected Bacillus spp. Strains for Directed Fermentation of Hibiscus sabdariffa Seeds into Mbuja

Bouba Adji Mohammadou, Carl Moses Mbofung, Jérôme Mounier & Emmanuel Coton · Asian Food Science Journal · 2018

This work aimed at developing starter cultures for fermenting Hibiscus sabdariffa seeds into the traditional condiment Mbuja. In this context, two Bacillus amyloliquefaciens S1 and S5 and one Bacillus subtilis S12 strains, which had been selected in previous studies, were used se...

Open access Research Article 10.9734/AFSJ/2018/41317

Assessment of Probiotic Potential of Lactic Acid Bacteria Isolated from Bottle Gourds (Calabash) of Milk Fermentation of Mbéré, Cameroon

Tchamba Mbiada Mervie Noël, Bouba Adji Mohammadou, Nodem Shanang Francky Steve, Léopold Ngoune Tatsadjieu, Mbarga Manga Joseph Arsene, Rehailia Manar, Ibrahim Khelifi & Kezimana Parfait · Journal of Pharmaceutical Research International · 2021

Background and Aim: Lactic acid bacteria (LAB) became a field of interest by scientists in recent years due to their technological and probiotic properties. The aim of this work was to study the technological and probiotic properties of LAB isolated from the bottle gourds (calaba...

Open access Research Article 10.9734/jpri/2021/v33i44B32687

Physicochemical, Sensory, and Microbial Characteristics of Kindirmou and Pendidam, Two Traditional Fermented Milks of Adamawa - Cameroon, as Affected by the Fermentation Vessels

Noël Mervie Mbiada Tchamba, Bouba Adji Mohammadou, Majesté Pahane, Justine Maiwore & Léopold Ngoune Tatsadjieu · Asian Journal of Biotechnology and Bioresource Technology · 2021

Recent data show that the containers traditionally used for fermentation, due to their nature, exchange with the fermented product, the consequence being a modification of the physico-chemical, microbiological and organoleptic properties of these products. The objective of this w...

Open access Research Article 10.9734/ajb2t/2021/v7i430107